Egg Hashbrown Casserole
This Egg Hashbrown Casserole recipe is the best breakfast for a crowd! Secretly healthy and simple to make for brunch!
Servings: 8 squares (9x13 pan cut into 8 squares)
Calories: 384kcal
Ingredients
- ½ tablespoon olive oil
- 1 lb ground breakfast sausage - low salt
- 1 cup diced bell peppers
- 1 cup minced onions
- ½ tablespoon minced garlic
- 10 eggs
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ¼ teaspoon black pepper
- 2 ½ cups thawed shredded hash browns about ½ lb
- 1 cup shredded cheddar cheese optional- omit for dairy free
Instructions
- Preheat oven to 400 degrees F and prepare a greased 9x13 ceramic baking dish.
- In a large sauté pan, heat the olive oil over medium high heat. Brown the sausage for about 10 minutes, breaking apart with a spatula as it cooks.
- Add in the peppers, onions, and garlic to the pan. Sauté for an additional 5 minutes.
- While the sausage and veggies cook, whisk together the eggs and dried spices in a large bowl.
- Add the cooked sausage, veggies, thawed hash browns and cheddar cheese to the egg mixture.
- Pour into prepared greased 9x13 baking dish.
- Bake uncovered at 400 degrees F for 25-30 minutes or until the eggs are completely set in the center.
Video
Notes
We used pork sausage in this recipe but you can easily swap for chicken or turkey sausage, even bacon if you like!
This recipe can also be cooked on the stovetop following the same instructions and using a lid on medium-low heat!
Chop up some extra vegetables like spinach or asparagus for some added nutrition!
Nutrition
Serving: 1square (9x13 pan cut into 8 squares) | Calories: 384kcal | Carbohydrates: 16g | Protein: 21g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 260mg | Sodium: 547mg | Potassium: 488mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1066IU | Vitamin C: 31mg | Calcium: 151mg | Iron: 2mg
